Creamy Paleo Bacon Pumpkin Soup

Creamy Paleo Bacon Pumpkin Soup

4.5 from 2 reviews


  • 8 ounces pancetta or bacon
  • 2 cups chicken broth
  • 29 ounces canned pumpkin
  • 2 14 ounces cans of full-fat coconut milk
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cloves
  • fresh sage, chopped {optional}


  1. Crisp the pancetta or bacon in a large pot. Remove the bacon and set aside. Add the broth, pumpkin, coconut milk from 1 and ¾ cans, ginger, salt, and cloves. Let it simmer on medium/low for 15 minutes.
  2. Serve warm in a bowl topped with a drizzle of remaining coconut milk, crispy bacon, and fresh sage.